Grilled Asparagus with Poached Egg & White Truffle Butter

Preparation: 10 minutes Cooking: 15 minutes / Serves 4 / Gluten Free / Suitable for Vegetarians


  • 16 - 20 asparagus spears
  • 8 -10 slices prosciutto
  • Splash white wine vinegar
  • 4 hens eggs
  • 40g (1.5) oz White Truffle Butter


  1. Bend the lower stems of the asparagus spears until the woody ends snap off. Heat the oven to 200C (400F) temperature and brush the roasting tin with olive oil. Slice the prosciutto in half and wrap the asparagus. Roast for 10-15 minutes.
  2. Meanwhile bring a pan of water to a simmer adding vinegar to taste. Swirl the water gently dropping in one egg at a time and poach until the white has formed. With a slotted spoon, drain onto a cloth.
  3. To serve, gently melt the White Truffle Butter on a low heat, arrange the asparagus on a plate, topping with the poached egg and spooning over the butter or Arrange the asparagus on a plate, and top with a poached egg and a drizzle of TruffleHunter White Truffle Oil or TruffleHunter Black Truffle Oil